Rakfisk is a dish of sea trout pickled raw in a brine of salt, sugar and vinegar with different flavourings for about eight weeks. The balance is quite exact to avoid food poisoning and also the fish should not touch the ground to prevent contamination with botulism. Each person who produces rakfisk has their own closely guarded recipe which is made up around late summer, ready for eating in late autumn (US: fall) or early winter. The fish, once cured, is often served rolled in a triangle of lefse. Essentially it's rotten fish.
Trout, usually salmon or sea trout, which is processed by salting and fermenting. It may be served with boiled potatoes and soured cream (US: cultured sour cream) or flatbread.
Grey partridge. A lovely partridge, the male of which has a grey breast and terra cotta face and with dark, almost pigeon-like flesh. This is a gregarious bird which is seen in a tight-knit flock, usually beside or in cultivated fields where it can find the seeds and leaves it eats. Grey partridge are more numerous in the United Kingdom and have a more delicate flavour than the less common red-legged partridge.
